In a small mixing bowl combine all the topping ingredients and stir well. Using your fingers work the softened diced butter into the mixture. If you’re not a fan of using your fingers a pastry cutter will work just fine. Set aside when finished.

Using a food processor or blender process the cranberries and cherries until they are well minced.

In a large bowl combine the sugar, shortening and egg, thoroughly mix using a rubber spatula. Add in the milk and stir until the sugar has dissolved. In a second bowl sift together the flour, baking powder, salt, cinnamon and nutmeg. Using your fingers crumble the brown sugar into this flour mixture. Blend the dry ingredients into the wet ingredients. Fold in the cranberry cherry mixture. Spread the batter into the cake pan. Sprinkle with the topping mixture. Bake 40 to 50 minutes. The coffee cake is done baking when a toothpick inserted in the middle comes out clean.